Summer-Fresh Quinoa Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 14 servings.
“This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried.” Liz Gadbois - Woodville, WI
Ingredients
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2 cups quinoa, rinsed
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1 cup boiling water
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1/2 cup sun-dried tomatoes (not packed in oil)
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1 medium cucumber, peeled, seeded and chopped
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1 each medium green, sweet red and yellow peppers, chopped
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6 green onions, thinly sliced
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1 package (4 ounces) crumbled garlic and herb feta cheese
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1/2 cup reduced-fat sun-dried tomato salad dressing, divided
Directions
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1.
Cook quinoa according to package directions. Transfer to a large bowl; cool completely.
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2.
In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing.
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3.
Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing.
Nutrition Facts
3/4 cup: 148 calories, 4g fat (1g saturated fat), 6mg cholesterol, 248mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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